Divide batter among the 12 muffin cups. Bake until a wooden pick comes out clean, about 20 minutes. Cool on a rack for about 10 minutes, then remove from muffin tins and let cool completely.

Mix the melted butter and powdered sugar together, coating the sugar with butter as best you can – mixture will be thick and lumpy. Stir in the vanilla. Add 1 tablespoon of milk and stir well. Continue adding milk 1 teaspoon at a time until you get an icing that's thin enough to drizzle but not so thin it will spread out when drizzled. Drizzle the icing over the cooled muffins. I sprinkled extra chips on top.

***If you don’t have pumpkin pie spice, you can substitute another 1/2 teaspoon ground cinnamon, 3/8 teaspoon ground ginger, a pinch of allspice and a pinch of cloves.

Recipe by Cookie Madness at http://www.cookiemadness.net/2010/09/iced-pumpkin-muffins/